PURPOSE: To prepare worcester sauce having excellent flavor, by adding spices to the alcoholic fermentation liquid of vegetable juice, and treating the mixture with cellulase.
CONSTITUTION: The juice of begetables such as tomato, onion, carrot, etc. is sterilized with heat, and subjected to the alcoholic fermentation by adding yeast liquid. The fermented liquid is mixed sucessively with spices, enzymes composed mainly of cellulase and containing pectinase, etc., and sugar, salt, and vinegar, and aged at ≤30°C for about 10 days. The aged product is mixed with auxiliary materials to obtain objective worcester sauce. The spieces are e.g. cinnamon, pepper, celery seed, etc. and may be used in a raw state or roughly crushed state. As an alternative method, the enzyme is added and aged separately from the vegetable juice, and mixed with an enzymatically treated vegetable juice.
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YOKOTA TETSUYA
MURAOKA AKITAKA
